Hummus-Stuffed Baked Potatoes
Yes, you just read hummus and potatoes in the same sentence (or title).
A little bit like chips dipped in hummus, but with a twist that means you can incorporate more flavours, more textures and more nutrients!
I don’t know why I’ve never tried this before. It was obviously meant to be, because I had loads of potatoes, loads of chickpeas and tahini, and a bit of cucumber left in the fridge. Everything else I had didn’t really seem to fit together for a dinner, so I tried this combination of baked potatoes, hummus and greens, and all of sudden I discovered a new obsession of mine.
This dish takes very little effort to make, especially so if you’ve already got a jar of hummus handy! But if not, don’t worry because I’ve included the recipe for it below, too. If you’re anything like me you’ll be eating it out of the jar by the spoonful.
I personally loved using almost-bite-sized potatoes for this dish, but if you’d rather make it more similar to a jacket potato, feel free to do so! Just make sure that you bake it for a little longer to make sure it cooks in the middle.
For the hummus:
1 x 400g tin of chickpeas, drained, rinsed and (optionally) skinned
3-4 tbsp tahini
2 tbsp extra virgin olive oil
Salt and pepper to taste
For the baked potatoes: (serves 1)
6 baby potatoes
1 tbsp olive oil
Salt and pepper
A few fresh sprigs of rosemary
1/4 large cucumber, sliced into very thin sticks
4cm spring onion, sliced
1/4 cup vegan cheese, finely grated
6 olives, chopped (optional)
1/2 avocado, finely sliced into sticks (optional)
Salad leaves to serve (optional)
1. Pre-heat the oven to 200C (fan) and line a baking tray with grease-proof paper.
2. In a food processor, combine all of the hummus ingredients. Add in some water 1 tsp at a time until it reaches your desired consistency.
3. Wash the potatoes, and then place them into a bowl with the olive oil, salt, pepper and rosemary. Use your hands to cover the potatoes in the oil and flavourings completely.
4. Transfer the potatoes to the baking tray, place any leftover rosemary onto the tray too, and then bake the potatoes in the oven for 45-60 minutes. After 25 minutes, turn the heat down to 170C (fan).
5. Meanwhile, prepare your chosen fillings. You can actually get pretty experimental with this and use whatever you feel like using, or see what needs using up from the fridge.
6. When the potatoes are done, take them out of the oven. Using a fork to hold them (careful, they’ll be hot), cut each potato in half horizontally. Scoop out about 1/2 of the inside of each potato half and set aside.
7. Mix however much hummus you’d like to have, with the scooped out potato and some grated vegan cheese - this might require some mashing and perhaps a tiny amount of plant milk.
8. Fill your half-hollowed-out potatoes with the hummus-potato-cheese mix and place them back in the oven for 5-10 minutes at 160C (fan).
9. Remove them from the oven and serve topped with your chosen toppings! I also had a pot of soya yoghurt with mine, to add to the creaminess and cool my mouth down from the (perhaps too much) spice I added on top.
10. Enjoy! Let me know your thoughts over on Instagram as always so that we can spread the love, and the food.